Making the rice dough
In a pan slightly roast 1 cup of rice flour and keep it aside. Once it is cooled down, add required warm water with salt to make nice dough. Remember it should be in the form of dough and not a batter or watery consistency.
Filling
In a skillet, melt the brown sugar with a tablespoon of water and add the grated coconut. Cook for 5- 10 minutes over medium heat, stirring constantly. When the mixture starts to thicken, remove from the heat and cool to room temperature.
In a pan slightly roast 1 cup of rice flour and keep it aside. Once it is cooled down, add required warm water with salt to make nice dough. Remember it should be in the form of dough and not a batter or watery consistency.
Filling
In a skillet, melt the brown sugar with a tablespoon of water and add the grated coconut. Cook for 5- 10 minutes over medium heat, stirring constantly. When the mixture starts to thicken, remove from the heat and cool to room temperature.
Place the parchment paper flat in a steamer and steam the packets for 15 to 20 minutes. I used idly moulds to steam the Ela ada.Remove them from the steamer,peel of the parchment paper and serve with hot tea(milk tea).
You can use banana leaf (the traditional way